Beer Braised Short Ribs

Braised short ribs, vegetables, and noodles .jpg

Serves: 4

Prep time: 1 hour

Oven Temperature: 350˚F/175˚C

Braising time: 1 to 2-1/2 hours / Crock pot time: 4 to 5 hours

Meaty beef short ribs are braised with vegetables in an amber beer. This is one of our favorite winter recipes. Serve alongside noodles garnished with the dish’s demi-glaze and crispy bacon bits.

We prefer to cook the meat until tender with just a little bite--not falling off the bone, which we find dries the meat and ruins the texture.

Several step-by-step photos are shown at the bottom.

Prep Ahead It works best to brown the ribs and sauté the vegetables 1 day before completing the dish. The overnight refrigeration will solidify the fat for easy removal.

Short Ribs Chart .png


Set Up for Equipment and Ingredients (Mis en Place)
 * Dutch oven (or large skillet, if you opt for the crock pot method, see Notes)
* Small metal or glass bowl
* A paper towel lined plate
* A large strainer set over a medium bowl
* In a gallon reclosable bag, place the Wondra flour, salt, and pepper, and combine.
* Dice the onion into 1/2 inch size pieces. Place them in a large bowl.
* Slice the carrots into 1 inch long pieces and celery into 3/4 inch long pieces.
    Add them to the onions.
* Peel the garlic, leaving them whole
* Slice the jalapeno pepper (ribs and seeds removed) into 1/4 inch slices. Place them in a small bowl.
* Dice the red bell pepper into 1/2 inch size pieces. Place them in a small bowl.

Brown the Ribs                                                                                               
1) Individually, dredge the short ribs in the flour mixture.
2) In the Dutch oven, fry the bacon over medium heat until almost crisp. Remove the bacon onto paper towels set on a cutting board. Drain off all but 2 to 3 tablespoons of the bacon fat into the small bowl.
3) When cool dice the bacon into 1/2 inch long pieces, cutting away fatty pieces to be reserved for another dish. Place the diced pieces into a small container, cover, and refrigerate. 
4) Brown the ribs on each of their sides except for the bone sides, for about 5 to 6 minutes total.
5) Remove the ribs to a paper-towel lined plate. Then place the ribs into a medium bowl and cover tightly with plastic wrap.

Sauté the Vegetables  
6) In the same pan with the drippings, add in the onion, carrots, and celery. Stir to coat the vegetables with the drippings. Cook over medium-high heat stirring occasionally until they start to brown, about 5 minutes.
7) Add the beer, 1-1/2 tablespoons of the tomato paste, cumin, chili powder, and pepper flakes.
8) Bring the mixture to a simmer. Stir to combine, scraping the bottom of the pot.
9) Add the garlic cloves, jalapeño slices, and bay leaf. Simmer the mixture for 1 minute.
10) Empty the vegetables and juices into the large strainer over the medium bowl. After a few minutes, turn over the vegetables and press lightly. Then return them to the  Dutch oven.
11) Stir in the diced red bell pepper.
12) Transfer the juices to a small bowl or 1 cup glass measure with a spout and tightly cover it with plastic wrap.

 13) Nestle the short ribs with their bone sides down into the vegetables and cover. 
 14) Refrigerate the ribs and vegetables, and the juices until the fat solidifies on top of the juices,  several hours or overnight.

You can braise the dish in an oven or transfer the vegetable and ribs to a crockpot (see Notes).

* Have ready a large strainer over a medium bowl.

Oven Method

Preheat the Oven                                                                                         
*Twenty minutes or more before braising, set an oven rack in the lower third of the oven.   
* Preheat the oven to 350˚F/175˚C.

Braise the Ribs
15) Skim off and discard the fat from the juices and any on top of the ribs and vegetables.
 Add the juices to the Dutch oven. Add enough water to cover the ribs halfway up.
16) Braise for 1 to 2 hours, or until the ribs are tender, but still on the bone.
When almost done, lower the oven temperature to 200˚F/93˚C.

Make the Sauce                                                                                                                             
17) Transfer the ribs to a medium bowl.
18) Empty the vegetables and juices into the strainer. Remove the bay leaf.
19) Transfer the vegetables and ribs to the Dutch oven. Sprinkle the cilantro leaves and half of the diced bacon over the ribs and vegetables and cover. Place the Dutch oven into the oven and turn it off.
20) Transfer the juices to a small frying pan and skim off as much of any fat as possible. Reduce the juices by half, or until they form a medium-thick glaze on a silicone spatula. Pour the juices into a gravy boat or pitcher.

Make the Noodles
21) Cook the noodles as per the instructions on the box.
22) Drain and return them to the pot. Add the remaining tablespoon of tomato paste and a little of the glaze and stir to coat the noodles. Add black pepper to taste.

Place the noodles on a plate. Spoon the vegetable mixture and ribs alongside the noodles. Drizzle the ribs and noodles with some of the sauce. Garnish the noodles with the remaining diced bacon.

*Beers I recommend: brown ales, Scottish ales, lagers.
*The refrigeration step can be skipped if making the dish in a shorter period of time. The sauce, however, will be oily from the fat that you may not be able to skim off.  

*Crockpot Method                                                                                                                    
14) Skim off the fat from the juices.
15) Place the juices and vegetables in the crock pot. Nestle the short ribs into the vegetables. If needed, add enough water to cover half way up the ribs.
16) Cook for 3 hours on HIGH. Then cook for 1 to 2 hours on LOW until the ribs are tender but still firmly on the bone. When almost done, turn the crock pot to WARM.